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“Welcome to the not-so-ready,” said chef-owner Duskie Estes, as she greeted a visitor in the shell of the new Zazu, under construction at The Barlow in Sebastopol.

After operating Zazu Restaurant + Farm in Santa Rosa since 2001, Estes and her husband John Stewart are relocating to shiny new space in the 220,000-square-foot, $23.5 million culinary and art center opening soon at Sebastopol Avenue/Hwy. 12 and Morris Street.

And what a new Zazu it shall be. Estes and Stewart are changing the name of their popular farm-to-table eatery, they’re more than doubling the size of their kitchen, adding many more seats to the dining area, greatly expanding their menu, and adding a full liquor license.

The name will be Zazu Kitchen + Farm, since the new space allows Estes and Stewart to make all their products on-site (the “kitchen” part), including bacon, salumi and gelato. Barlow developer Barney Aldridge also has allocated space for the duo to tend a mini-farm, incorporating raised beds around a west-facing patio area, plus in-ground crops framing a grassy park area just north of the restaurant.

The last day of service for the original Zazu will be July 21 or 28, with the new Zazu slated to open August 7 or 14 – “knock on wood,” said Estes.

While the move may seem a bit sudden – Estes and Stewart went back-and-forth several times before finally confirming their Barlow lease last fall – the couple actually has been looking for new space for almost two years now, said Estes.

Longstanding disagreements with their landlord for the rustic red roadhouse they occupied on Guerneville and Willowside roads were coming to a head. They were being told they would have to remove their little organic garden, make substantial property improvements, and face as much as a 150 percent rent increase.

For now, Estes is a whirling dervish, clad in pink cowboy boots, black Bermuda shorts and a black T-shirt promoting her and Stewart’s Black Pig Meat Co. brand while she conducts a hard hat tour of her new restaurant.

She’s very excited about securing a Department of Agriculture permit (it’s still pending) so she and Stewart will be able to sell their bacon and salumi by the pound, direct to the consumer.

She’s even more thrilled that the meat will be handcrafted right in the restaurant, meaning she will see more of Stewart (“Before, we’ve only been able to be together for catering jobs, which we called ‘dates,’” said Estes).

She’s happy to have a new, full bar and full liquor license, since it will allow her to offer “lots more porky bar snacks, pig ears, pig tails, goat, lamb and boar sliders,” she said. “And bacon booze (bacon infused bourbon), crop-to-cocktail, backyard-to-booze, whatever we end up calling our (garden-based beverage program).”

To direct the drinks, she’s hired cocktail consultant Michael Cecconi, an old high-school friend and well-known from Two Sisters Bar & Books in San Francisco.

The larger space is a great thing, too, she said, since the old Zazu sat 43 with eight outside, while the new will be 65 with 30 outside. But even better is the kitchen, which takes up about 50 percent of the 3,600 square foot footprint.

That means she and Stewart can unpack their high-end gelato machine and deck pizza oven that has been in storage since their other Healdsburg restaurant, Bovolo, closed last June. And they can expand the menu to include pastas cooked with their own farm eggs, and prepare more family style meals including whole ducks for sharing plus sides like beans, guacamole and slaw served in small tin buckets.

More progress is coming to the area, too. If The Barlow seems lonely now, by late summer, dozens of shops offering artisanal foods, beers and wine should be wooing customers, alongside art galleries and a community park.

“We’re thrilled with Barlow because we’re surrounded by makers,” Estes said. “Our neighbors here are passionate about making things with their hands, and these are our people.”